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trifle-coffee - 2

Trifle coffee


For the cream

  • 3 tablespoons 00 flour
  • 3 egg yolks
  • 3 glasses of milk
  • 3 tablespoons of brown sugar

For the rest

  • 2 sponge cakes
  • 500 ml of whipped cream
  • 200 ml Ristretto Barocco coffee mix
  • 10 crunchy macaroons
  • Half a teaspoon of Bourbon vanilla
  • 15 g roasted almonds
  • Dark chocolate in small pieces
  • Cocoa powder


Beat three egg yolks with three tablespoons of brown sugar in a bowl, then gradually add three tablespoons of flour, vanilla and warm milk. Stir the ingredients constantly so that no lumps form. Then transfer the mixture to a saucepan, cooking it over low heat and stirring constantly until it thickens. In the meantime, whip the cream well, once the cream has cooled, add three tablespoons of whipped cream: our chantilly cream is ready. Place a layer of sponge cake cut into squares in the bottom of a Trifle mug, wet the sponge cake with the coffee bitters and then sprinkle the crushed marzipan on top. Then add a layer of Chantilly cream, chopped chocolate and chopped almonds. Now create another layer of sponge cake, coffee, crushed amaretti, chopped chocolate and chantilly cream, finishing with a layer of whipped cream, cocoa powder and crushed marzipan. Refrigerate Trifle Coffee for at least four hours before serving.